They say one apple 🍎 a day keeps doctors away, but I think they really might have something here! Apples a packed pull of digestion enzymes, as well as vitamins and adding an apple to your soup, can help with digestion, hydration and reduce calorie intake while improving flavor. Not to mention its just a divine complement to the butternut squash.
1 medium butternut squash- peeled, deseeded and cut into small cubes
1/2 large sweet onion- chopped
1 large apple- peeled and cut into cubes
2 tbsp of “Better than chicken” organic veg bullion or equivalent stock
1/2 cup of cream of brown rice
Boiling water to cover veg about 4 inches
1 tsp of turmeric powder
1 tsp of freshly grated ginger
1/2 cup chopped fresh parsley
Cashew or almond yogurt to garnish
2 tbsp of coconut oil
Salt and pepper to taste
Heat a large frying pan with coconut oil over medium-high heat, add chopped onion, ginger, turmeric and stir for 5min. Place cut squash and continue stirring until lightly browned. Mix in cream of brown rice and stir for about 2 min.
When you're done transfer the entire contents of the frying pan as well as the cut apples into a medium-sized cooking pot. Cover the contents with boiling water and stir in the veg broth, salt and cook until the vegetables are tender. Using a hand blender purée vegetables until smooth. you could also use a hand masher but the texture may not be as smooth. If you only have a blender make sure the soup has cooled down to room temperature before blending or else you might have an explosive soup on your hands. To top it opp mix in the chopped fresh parsley and yogurt enjoy!
Delightful Butternut Apple Soup
